Mini Chocolate Chip Cheesecakes

By prairiemama

If you love cheesecake, then our Mini Chocolate Chip Cheesecakes are for you! The muffin-tin cookie dough crust bakes up quick to be filled with a creamy no-bake filling that is just plain scrumptious.

Ingredients

• 1 (18-ounce) package refrigerated chocolate chip
• cookie dough
• 1 (8-ounce) package cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon unsweetened cocoa *

Preparation

Step 1

1. Preheat oven to 375 degrees F. Coat a mini muffin
tin with cooking spray.

2. Slice cookie dough into 24 slices. Roll each slice into
a ball and place in prepared muffin tin. Press down
in center of each, making a deep well.

3. Bake 10 to 12 minutes, or until edges are set
and "crusts" are light brown.

4. Remove from oven and press down in center of
each with a spoon, making an indentation.

5. Let stand 5 minutes then remove to wire racks to
cool completely.

6. In a small bowl, with an electric beater on medium
speed, beat cream cheese, sugar and vanilla until
smooth.

7. Spoon 1 teaspoon cream cheese mixture into each
cup.

8. Dust tops with cocoa.

9. Serve immediately, or cover and keep chilled until
ready to serve.

*Instead of dusting these with the cocoa, you might
want to top them with some cherry pie filling for a
mini cherry-chocolate treat that kids of any age will
love!